Healthy and fudgy beetroot brownies with a 2-ingredient dark chocolate frosting. Delicious luten free, vegan and refined sugar free snack for dark chocolate lovers.
150mlliquid from the kidney beans (aquafaba)save the liquid when draining the kidney beans
Optional topping
crushed almonds, freeze-dried raspberries
Instructions
For the brownies
Preheat the oven to 180°C.
Drain the kidney beans. Save the liquid for the frosting.
Blend all the ingredients in a food processor, kitchen blender or with a hand blender.
Pour the batter in a greased ovenproof dish. Bake 40 minutes at 180°C. Let cool completely before adding the frosting.
For the frosting
Melt the chocolate over low heat or in the microwave (at 650 W stirring every 20 seconds). Set aside to cool.
Weigh 150 g of aquafaba and add it to a large mixing bowl. Whip it with an electric hand mixer for at least 7 minutes.
When the chocolate has cooled down a little, transfer it to a large bowl.
Gently fold the aquafaba foam into the melted chocolate (just like you would incorporate whipped egg whites into a cake batter). Store in the fridge.
When completely cooled, top the brownies with the frosting. Keep the brownies in the fridge. Note: they taste best after resting 24h in the fridge.
Notes
*Medjool dates are the only ingredient used to sweeten these brownies. If you would like a little sweeter brownie (but still keep them refined sugar free), add 1 or 2 tablespoon of maple syrup.**How sweet or bitter your frosting will be depends on the chocolate you use and the percentage of cocoa it contains. Since my recipe doesn’t call for any type of sweetener, I recommend a milder dark chocolate with a cocoa percentage of 70%. If you want it a little sweeter use chocolate with 60% cocoa. The sweetness/bitterness also varies among different brands so make sure to use one you enjoy.